PEI-style Lobster Korma

Servings: 3


  • 1 pkg (313g) Patak’s Korma 3-Step Sauce Kit
  • 1 tbsp Canola Oil
  • 1/2 cup Red Onion, chopped
  • 1/2 cup Water
  • 1/2 cup Coconut Milk
  • 2 (1.25 lb) PEI Lobsters, cooked*
  • Fresh Cilantro, chopped – optional
  • Grilled Naan Bread and/or Cooked Basmati Rice- as needed


1. Place cooked lobsters onto a cutting board, remove tails and cut in half lengthwise. Set aside.
2. Remove claw and knuckle meat from each lobster and roughly chop.
3. Heat a medium pot over medium heat; add oil.
4. Add spice packet and cook, stirring often, for 30 seconds or until fragrant.
5. Add red onions and cook for 2-3 minutes or until softened.
6. Stir in spice paste, water, and lobster claw & knuckle meat; cook just until water has evaporated.
7. Add sauce packet and coconut milk; bring to a simmer and cook for 1-2 minutes or just until lobster meat and sauce is heated through.
8. Remove the pot from the heat and remove the cinnamon stick & star anise.
9. Portion the lobster korma into bowls and garnish with lobster tails & fresh cilantro.
10. Serve with naan bread and or basmati rice and naan bread.

*Two (1 ¼ lb.) lobsters yield approximately 280 grams or 2 cups of cooked lobster meat.
– The Patak’s 3-step sauce kit can be substituted for your favourite korma or curry sauce.

Do You Know Lobster?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.